Coconut Macaroon Tartlets for Passover

Baking for Passover — without the use of flour or any leavening agents - can be a challenge. And unfortunately, most traditional desserts use both.

One of the more familiar treats on most Passover tables is that ubiquitous can of coconut macaroons. And while there are those die-hard traditionalists who wouldn't think of tampering with the original, I thought it could use a little "tweak".

In the form of these charming (and super easy) tartlets:

Simply mix shredded coconut, sugar, egg whites and a pinch of salt, and press into a mini muffin tin.

Bake, cool and fill with your choice of filling. The sky's the limit here, as so many flavors pair beautifully with coconut. You could use ice cream, whipped cream, key lime or even coconut cream filling.

I went with a simple 2-ingredient chocolate ganache (finished with a bit of flaky sea salt) for some and a dollop of lemon curd topped with a fresh raspberry for the rest.

Both were delicious, and both will surely become "new" favorites on your holiday table!

Coconut Macaroon Tartlets

Makes

18

18 tartlets

Mealdessert

Prep

20m

20 minutes

Cook

20m

20 minutes

Total

40m

40 minutes

Ingredients:

For the tartlets:

2 egg whites, room temperature

2 1/2 cups shredded sweetened coconut

1/4 cup sugar

pinch of salt

For the chocolate ganache filling:

1 cup chocolate chips

1/2 cup heavy cream

flaky sea salt

For the lemon filling:

lemon curd

fresh raspberries

Directions:

1. Make the tartlets: Pre-heat the oven to 325 degrees; grease a mini-muffin tin.

2. Lightly whisk the egg whites in a medium bowl. Add the coconut, sugar and salt and mix till well combined. Use a tablespoon or small scoop to evenly divide the mixture in the muffin tin. Use damp fingers to press the mixture into the sides and bottoms.

3. Bake tartlets till golden brown around the top edges (the interiors will still be pale). Cool in the pan on a wire rack and then carefully remove, using a small knife to assist if needed.

4. Make the ganache: Place the chocolate chips in a small bowl. Heat the cream in a small saucepan till tiny bubbles appear around the edges. Pour over the chocolate chips and let sit - undisturbed - for five minutes. Whisk till smooth and shiny and transfer to a disposable pastry bag or ziploc bag. Pipe into half the tartlet shells, tap lightly to level and sprinkle with a bit of flaky sea salt. You can refrigerate any leftover ganache to make truffles.

5. Spoon about a tablespoon of lemon curd into the remaining shells and top each with a raspberry. Keep tarts chilled till ready to serve.